Beer and Wine Final alcohol content in wine varies from both (a) and (b) 8-13 % by weight 6-9 % by weight 13-15 % by weight both (a) and (b) 8-13 % by weight 6-9 % by weight 13-15 % by weight ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The process of making malt as soluble as possible by using enzymes adjuncts etc is known as malting pitching mashing brewing malting pitching mashing brewing ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine If the malolactic fermentation is not carried out, the wine may be microbially unstable the wine will have an odd odor the wine will be too low in acid malic acid may precipitate, leaving small crystals the wine may be microbially unstable the wine will have an odd odor the wine will be too low in acid malic acid may precipitate, leaving small crystals ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Fining a wine is defined as removing small particles removing tannin adding acid adding one substance to remove another removing small particles removing tannin adding acid adding one substance to remove another ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The term Racking refers to removing clear liquid from sediment adding yeast to initiate fermentation storing hoses to drain on a slanted board stacking unlabeled wine in bins for aging removing clear liquid from sediment adding yeast to initiate fermentation storing hoses to drain on a slanted board stacking unlabeled wine in bins for aging ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine The organism used for the preparation of sonti is Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti Lactobacillus vermiformis Aspergillus oryzae Saccharomyces pyriformis Rhizopus sonti ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS